Cut beef steak into 1/8" thick strips. Combine oil, cumin, oregano and garlic; reserve half. Heat half the seasoned oil in large non-stick skillet over medium-high heat. Add bell pepper, onion and jalapeno pepper; stir-fry 2 to 3 minutes or until crisp-tender. Remove interior ribs and seeds of the jalapeno peppers, if a milder flavor is desired. Remove and reserve.

 

In same skillet, stir-fry beef strips (1/2 at a time) in remaining oil 1 to 2 minutes. Return vegetables to skillet and heat through. Serve beef mixture over lettuce. Recipe may also be prepared using beef top sirloin or top round steak cut 1" thick.

 

Serving suggestion: Corn bread twists.